Ingredients
3lbpork shoulder blade roast,trimmed
1tbspliquid mesquite smoke
coarse red Hawaiian sea salt,any sea salt would work
Preparation
Place pork in the crock pot and stab it all over with the tip of a knife.
Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.
